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undergraduate thesis
Utjecaj ultrazvuka visokog intenziteta na mliječnu mast
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:256727
Grđan, Mario
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Grđan, M. (2013). Utjecaj ultrazvuka visokog intenziteta na mliječnu mast (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:256727

Grđan, Mario. "Utjecaj ultrazvuka visokog intenziteta na mliječnu mast." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:256727

Grđan, Mario. "Utjecaj ultrazvuka visokog intenziteta na mliječnu mast." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:256727

Grđan, M. (2013). 'Utjecaj ultrazvuka visokog intenziteta na mliječnu mast', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:256727

Grđan M. Utjecaj ultrazvuka visokog intenziteta na mliječnu mast [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 June 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:256727

M. Grđan, "Utjecaj ultrazvuka visokog intenziteta na mliječnu mast", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:256727

Metadata
TitleUtjecaj ultrazvuka visokog intenziteta na mliječnu mast
Title (english)Influence of high intensity ultrasound on milk fat
AuthorMario Grđan
MentorZoran Herceg (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2013-09-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ultrazvuk visoke snage i niskih frekvencija smatra se ultrazvukom visokog intenziteta jer uzrokuje pojavu kavitacije te ima primjenu u prehrambenoj industriji. Fenomen kavitacije omogućuje učinkovitu homogenizaciju mlijeka smanjujući promjer globula masti na manje od 1μm, a ultrazvuk u kombinaciji s toplinom i/ili tlakom je učinkovit u postupcima konzerviranja mlijeka. Ispitivanjem sastava masnih kiselina ultrazvukom obrađenog mlijeka uočen je pad udjela nezasićenih masnih kiselina, a uz povišeni peroksidni i anisidinski broj to upućuje na oksidativne promjene na lipidima. Sekundarni produkti oksidacije lipida uključuju aldehide, karboksilne kiseline, alkohole i kratkolančane ugljikovodike koji negativno utječu na okus mlijeka. Podaci iz drugih istraživanja upućuju na primjetne promjene okusa pri tretmanu dužem od dvije minute. Optimizacijom procesnih uvjeta radi minimiziranja negativnog utjecaja, ultrazvuk se nameće kao alternativa konvencionalnim postupcima u proizvodnji mlijeka i mliječnih proizvoda.
Abstract (english)
High power and low frequency ultrasound is considered to be of high intensity because it causes cavitation and has applications in the food industry. The phenomenon of cavitation enables efficient homogenization of milk by reducing the diameter of the fat globules to less than 1μm and ultrasound in combination with heat and / or pressure is effective in preservation procedures of milk. By examining the composition of fatty acids in ultrasound treated milk, decline of unsaturated fatty acids was observed. Considering high peroxide and anisidine value, that points to oxidative changes in lipids. Secondary products of lipid oxidation include aldehydes, carboxylic acids, alcohols and short chain hydrocarbons that negatively affect the taste of milk. Data from other studies indicate a noticeable change in taste at treatment of more than two minutes. By optimizing process conditions to minimize negative effects, ultrasound is emerging as an alternative to conventional methods in the production of milk and dairy products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:256727
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-03 10:51:09